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soto kudus

Soto Kudus – Central Javanese Chicken Soup

Soto Kudus is a beloved chicken soup from Central Java, Indonesia. Unlike heavy Western-style soups, it’s light, aromatic, and deeply comforting — made with ayam kampung (free-range chicken), fresh herbs, and a golden clear broth infused with turmeric, lemongrass, and kaffir lime leaves. Traditionally served in small bowls with rice inside, this humble dish captures the essence of Javanese home cooking — simple, fragrant, and soul-soothing.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 Servings
Course: Main Dish, Soup
Cuisine: Central Java, Indonesian
Calories: 260
Ingredients Method Notes

Ingredients
  

Main Broth
  • 2.2 lbs ayam kampung free-range chicken, cut into pieces
  • 2 stalks serai lemongrass, lightly crushed
  • 3 daun salam Indonesian bay leaves; can substitute with 1 regular bay leaf + 1 pandan leaf for aroma
  • 3 daun jeruk kaffir lime leaves
  • 2 stalks daun bawang scallions, thinly sliced
  • 2 tbsp gula merah palm sugar, or use light brown sugar
  • 2 tsp garam salt
  • ½ tsp lada bubuk ground white or black pepper
  • 8 cups water divided: 4 cups for the first boil, 4 cups for the second
Small note: Use free-range chicken if possible — its flavor is richer and closer to ayam kampung.
Spice Paste (Bumbu Halus)
  • 8 cloves bawang putih garlic
  • 12 cloves bawang merah shallots or substitute red onions
  • 5 kemiri candlenuts; substitute macadamia nuts if unavailable
  • 3 inches kunyit fresh turmeric, lightly charred or use 1½ tsp ground turmeric
  • 3 inches jahe ginger
  • 1 tsp ketumbar coriander seeds, toasted
  • ½ tsp jinten cumin seeds
  • Optional but traditional: 1 inch lengkuas galangal, lightly crushed, for a deeper earthy aroma
Garnishes & Sides
  • Tauge bean sprouts, blanched or lightly steamed
  • Seledri celery leaves or parsley, finely chopped
  • Bawang goreng fried shallots or crispy onions
  • Sambal rawit chili paste or crushed red chilies
  • Jeruk nipis key lime or regular lime, cut in halves
  • Optional: Bihun putih thin rice vermicelli, boiled until just tender

Instruction
 

Prepare the Chicken Broth
  1. Rinse the chicken pieces thoroughly under running water.
  2. In a large pot, add 4 cups of water and bring to a boil with the chicken. Once it starts boiling and foam appears, discard this first batch of water.
  3. Add another 4 cups of fresh cold water, then simmer the chicken over medium heat until tender and the broth turns slightly golden.
💡 Tip: Starting with cold water for the second boil helps extract richer flavor and natural fat from the chicken, giving the broth a full-bodied yet clear texture.
    Make the Spice Paste
    1. Blend or grind all ingredients for the bumbu halus into a smooth paste (you can add 1–2 tbsp water if needed).
    2. Heat 2–3 tbsp oil in a pan. Sauté the spice paste over medium heat until fragrant and slightly golden.
    3. Add serai, daun salam, daun jeruk, and half of the sliced daun bawang. Cook until aromatic and the herbs soften.
    Note: Stir frequently so the paste doesn’t burn — you want a deep aroma, not bitterness.
      Combine and Simmer
      1. Pour the sautéed spice paste into the simmering chicken broth.
      2. Add gula merah, garam, and lada bubuk.
      3. Simmer gently for another 15 minutes to let the flavors blend.
      4. Taste and adjust seasoning — the flavor should be savory with a hint of sweetness and citrusy freshness from the lime leaves.
      Prepare the Chicken
      1. Remove the chicken pieces from the broth and let them cool slightly.
      2. Shred (suwir-suwir) the meat using your hands or forks.
      3. (Optional) Pan-fry the shredded chicken briefly until golden for a firmer texture.
      Assemble the Bowl
      1. In individual serving bowls, place a small scoop of rice.
      2. Top with shredded chicken, tauge, and seledri.
      3. Ladle hot broth over the top.
      4. Sprinkle bawang goreng, and serve with sambal rawit and jeruk nipis on the side.
      Traditionally in Kudus, the rice is served directly inside the bowl with the soup — not on a separate plate.

        Notes

        • Chicken substitution: Use free-range or organic chicken to mimic ayam kampung. Regular broiler chicken will work, but the broth may be lighter.
        • Candlenuts (kemiri): Found in Asian or Indonesian stores; substitute macadamia nuts for similar creaminess.
        • Daun salam (Indonesian bay leaf): The aroma is milder and more herbal than Western bay leaves. You can mix 1 bay leaf + 1 pandan leaf for a close flavor.
        • Daun jeruk (kaffir lime leaves): Use lime zest if unavailable, but add it sparingly.
        • Palm sugar (gula merah): Substitute light brown sugar or coconut sugar.
        • Bawang goreng: You can make your own by frying thinly sliced shallots in neutral oil, or buy crispy onions at Asian or Middle Eastern stores.
        • Serving idea: Try serving it with jasmine rice or steamed rice noodles if you prefer a noodle bowl version.
        • Storage: The broth keeps well in the fridge for up to 3 days; reheat gently to preserve the clear texture.